Dehydrated green beans and potatoes.
emily65
16 years ago
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emily65
16 years agoRelated Discussions
Dehydrated Greens
Comments (9)Yeah, I was all over a lot of topics, but I did mean to grow sugar beets for the wrong purpose if to use pulp. I'll have to look into it to buy the right one. I definitely thought to use greens, but I thought the juice would be better, so I've read in recipes they use the juice. I'll check out other forum, they'll have more answers. I have no use for greens other than soups or for canning and freezing, so I found this topic here: http://chilechews.blogspot.com/2009/03/how-to-dehydrate-your-greens.html http://www.flickr.com/photos/pmtorrone/4355568602/ I've read they sell them in bags as chips in New York. I never heard of this and thought to share it, but you guys already knew. Thanks for the recipes and sharing! I'll buy sugar beets for next year for sure. I tried sorghum this year, it's not usable for what I planned. It takes more than a rolling pin to get the sugar out. Blackstrap molasses is better for you and comes from sugar beets, plus I think there is a separator you spin to get the sugars out. Sorry so many topics in one, but to post each one separately would have been more annoying to read. Here is a link that might be useful: Greens...See MoreDehydrate Green Tomatoes?
Comments (17)My mess of green tomatoes are dried. I may try re-hydrating them tomorrow night for dinner to see what happens. :) I haven't tried drying potatoes yet, but it's on my to-do list, and I may try doing them both ways to see what works best for me. We have a couple winery's here so they may sell the sulfur. I bought a bushel of snap beans yesterday evening and dried half of them last night, and have the rest in the dehydrator now. They should be done by tomorrow sometime. BTW, I did blanch them. :) I also dried some salted zucchini chips Friday. I heard they are good to snack on, but we weren't too crazy about them. That must be an aquired taste. Lol. (I may try drying some cucumber chips just to see how they come out tho) Louster, when my friend freezes her squash she puts a layer on a cookie sheet and after they freeze she bags them up. That way they don't stick together, and she can just use what she needs at the time. She batters them before she deep fries them. I'm thinking that may be a good way to do the green tomatoes and I'm going to try some that way this year and see how they turn out. Or we could probably go ahead & batter them first and then freeze in a single layer on a cookie sheet. I'd say we'd need to leave the salt out until we cook them tho....See MoreYesterday's Harvest--String beans & Sweet Potatoes
Comments (7)Hi Christine I forgot to post the recipe for the sweet potato and potato salad that I made the other day. Remember? Two potato salad For the potatoes and dressing 2 Large potatoes (each 10 ounces) 2 large sweet potatoes (each 10 ounces) salt to taste 1/3 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar, or more to taste 2 tablespoons chopped pitted green olives (with or without pimientos) freshly ground black pepper to taste For the salad 2 medium ribs of celery (with leaves, if possible) finely chopped 2 hard cooked eggs, coarsely chopped (optional) 3 scallions, both white and green parts, trimmed and finely chopped 1/2 cup finely chopped red onion 1/4 cup chopped fresh italian parsley (flat-leaf) parsley, plus a few sprigs for garnishing 8 pitted black olives for garnishing (optional) 1. Peel all the potatoes and cut into 3/4-inch cubes. Cook separate till barely tender with enough salted water to cover. 2. Prepare the dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended and smooth. Whisk in the oil, 2 tablespoons of vinegar, green olives and pepper. 3. Drain the potatoes, then stir into the dressing while still hot. Set aside to cool and absorb the dressing. 4. Prepare the salad. Stir the celery, eggs (if using), scallions, red onion, and chopped parsley gently but thoroughly into the cooled potato mixture. Correct the seasoning, adding salt or vinegar; the salad should be highly seasoned. Garnish the salad with parsley sprigs and black olives (if used). Silvia...See MoreRECIPE: crockpot green beans and new potatoes
Comments (4)Wanted to add another note about the curry powder. Might be my tastebuds are not as sensitive as I've gotten older but I'm starting to use curry powder like MSG but keeping the amount fairly small to keep the taste from being too overwhelming. Don't like MSG cause there are reports it is bad for the eyes so I just almost always add a half teaspoon or so of curry to whatever I'm cooking if I want it to have a "tastier" taste (whatever that means,LOL). Especially good if you're trying to revive leftovers. There is news, for those who haven't heard, that there appears to be a lot of good health reasons to use curry (still being studied, though). Seems that Curcumin, the prime ingredient of curry is believed to protect one against breast cancer. Also, it seems that Alzheimer's is almost unheard of in India so they are thinking that Curcumin might have something to do with it. Nothing proven of course, with the cost of research, probably won't be proven anytime soon but this is one time where you can get something else for your money, i.e.good taste, when you try an alternative health cure....See Morebejay9_10
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16 years agoemily65
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